Ghee | BBC Good Food BBC Good Food Recipes Not sure what to cook? We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try. Ghee Pronounce it: gee The Indian version of clarified butter (ie a butter that has had its milk solids removed, making it clear), ghee was traditionally made with butter made from water buffalo milk. Today, cow's milk butter is commonly used. As it's heated for longer, ghee has a stronger, nuttier, flavour and darker colour than standard clarified butter. Its high burning point (higher than that of clarified butter) means it's good for frying. Choose the best The best commercially made ghees are thought to come from Holland. Scandinavia and Australia also produce ghee of a good quality. It is packed in cans or jars. Prepare it Canned or jarred ghee is ready to use straight away. To make your own ghee, melt 500g cubed unsalted butter in a pan and, stirring continuously, bring to the boil. Leave it to simmer for around 30 minutes.

Then take it off the heat and skim off the scum that will have risen to the top. Leave it in the pan to cool - this will take around two or three hours. Then put it in a clean container and seal tightly. Throw away the sediment that will have collected at the bottom of the pan. The ghee will keep in the fridge for around six months. You can also make flavoured ghee by adding spices such as cumin or ginger to the butter at the start of the cooking proccess. Store it As the milk solids have been removed, ghee doesn't go rancid as rapidly as ordinary butter does, so refrigeration is not so essential. However, it will extend its life, so it's worth keeping opened shop-bought ghee or homemade ghee in the fridge. Cook it Use to fry ingredients for any Indian dish, especially meat dishes. Alternatives Try vegetable oil or sunflower oil. You may also like NEW BBC Good Food Wine Club Save over £65 today Ghee � An Ayruvedic Perspective LRB-Creations Ghee � An Ayurvedic Perspective: The milk of cows is considered to possess the essence or sap of all plants and Ghee is the essence of milk...

When we consider Ghee we are in the company of superlatives. In India, Ghee has been so highly regarded for so many things, for so long, that one is slightly embarrassed to enter into this crowded river of praise. This is what I have heard: The ingestion of Ghee is like offering the finest of fuels into the fires of digestion-Agni. In accord with this, Ghee builds the aura, makes all the organs soft, builds up the internal juices of the body-Rasa, which are destroyed by aging and increases the most refined element of digestion-Shukra or Ojas, the underlying basis of all immunity and the essence of all bodily tissues. Maya Tiwari calls Ghee the single most ojas producing food on earth. Ghee is known to increase intelligence--Dhi, refine the intellect-Buddhi and improve the memory-Smrti. Although Ghee kindles or increases the digestive fire- Agni, on which all nutrition depends, it does so without aggravating Pitta- the elemental functioning of fire within the body. In fact, Ghee cools the body, essential in much of todays world in which everything is overheating.

Ghee causes secretions and liquification in the dhatus-bodily tissues that dissolve wastes allowing the functional intelligences of the body-doshas to carry away toxins-ama (also known as aam). The ingestion of Ghee is used in Panchakarma specifically to first penetrate into and then dissolve ama in the dhatus, allowing the wastes to be then carried to the intestinal tract and then expelled. It is traditionally considered, that the older Ghee, the better its healing qualities. 100-year-old Ghee is highly valued in India and fetches a very high price. Such Ghee was often kept in Temples in large vats and families often pass on aged Ghee to their next generation to be used as medicine. Qualities of Ghee Ghee is known as a substance that gives longevity� This is because it has opposite qualities (heavy, slow, oily, liquid, dense, soft), and thus pacifying effects, to the light, dry and rough qualities of Vata dosha. It is the increase of the qualities of Vata that are synonymous with aging. Ghee, in a very sure and steady way, slows the aging process by balancing the living one.

Ghee has the quality of snigda, oiliness, and unctuousness. It is smooth, lubricated and nurturing. Ghee is thought to make the voice soft and melodious. Ghee is Guru, heavy. It increases the qualities of Kapha and decreases Pitta and Vata, which are both light. Ghee has the quality of mrdu, softness. In Ayurvedic Panchakarma treatments, Ghee is the oil used on the eyes. In Netra Basti, a small dam is built around the eyes and filled with warm Ghee. Then, you open your eyes to its soothing softness. It seems after that treatment, that you see the world though a soft diaphanous curtain of love and loveliness. Healing Properties of Ghee In ancient India, wells full of Ghee were especially for those who suffered wounds... When a surgeon cuts open a body, he only does so knowing that the body will be able to heal itself. The surgeon cannot do this. Ghee is known for the quality of Ropana- healing, and its effectiveness in facilitating recovery from wounds.

In Ayurveda, when a person has a chronic peptic ulcer or gastritis, Ghee is used to heal that ulcer inside the intestinal tract. Ghee works wondrously on bedsores for the elderly or debilitated. It can be applied for broken bones and bruises. It is highly effective for all sorts of skin rashes. It is also used on burns of both fire and chemicals. Once, I accidentally got some sandalwood oil in my eye. It burned intensely and I was unable to wash it out with a variety of eyewashes. I spent hours in pain and finally I remembered to use Ghee. Almost immediately, the Ghee pacified the burning and the eye irritation ceased. Just recently, a friend of mine who is a yoga instructor had a pressure cooker blow up in his face, giving him second and third degree burns. He immediately put some Ghee on his face and went to the emergency room. They told him that he would be scarred for life, that the burns would take several months to heal and that he should take steroids to help him (the body shuts down the production of testosterone after burns). He declined to take the steroids and continued to put on the Ghee, twice daily.

After six days, he was completely healed without scarring. Those with obesity should be very frugal in their use of Ghee and those with high ama should not take Ghee at all. Ghee increases the overall strength, luster and beauty of the sarira-the body. Let us look at a variety of ways: Used on the skin, Ghee softens and strengthens, protects and nourishes. Up until the last generation in India, there used to be men who gave Ghee massages on the street. It was always the preferred substance for the skin, but since it was more expensive than oil it has come to be used only for internal purposes. For generations, Indians have used Ghee for cooking and as an added measure on top of their food and as a medicine. In India, medicinal ghee is passed on from one generation to the next. It was used for old and young, for new babies (Mothers in India will massage their children with Ghee) and for those in the last days of their life. I massaged my Fathers body with it before he died- He loved it. Sometimes, when he could not sleep, I rubbed it on his feet and temples and it soothed his agitation.

It is considered it one of the best substances for self-massage-Abhyanga. Many Uses of Ghee For Body Massage-Abhyanga. Apply ghee all over the body, rubbing into head, chest, limbs, joints and orifices. This will bypass the digestive system and allow the qualities of Ghee to penetrate directly into the deeper tissues. It is said that 60% of what is placed on the skin is absorbed into the body. We literally eat what we put on our skin. Western science has discovered that massaging the skin creates endorphins or peptides, which enhance the bodys immune system. Peptides are thought to be the vehicle that the mind and body use to communicate with each other, a literal chemistry of emotion. According to the Charak Samhita, regular Abhyanga slows the aging process. Ghee is used in Purvakarma, (early Panchakarma) where a small amount of Ghee is taken first thing in the morning by the practitioner to oleate the internal organs and dissolve the ama or toxic wastes in the tissues, allowing them to be carried to the digestive tract for elimination.

Ghee is used as a carrier or yogavahi for herbs and bhasmas because of its supreme penetrating qualities and thus ability to carry these substances deep into the dhatus or tissues. One or two teaspoons first thing in the morning followed immediately with hot water will promptly produce a bowel movement. It will also warm the body quickly. Two spoonfuls of Ghee in warm (non-homogenized) milk before bedtime is soothing to the nerves and lubricates the intestines and facilitates a bowel movement in the morning. Ghee is excellent for cooking and saut�ing or stir-frying. Ghee has one of the highest flash points of all oils and is very difficult to burn. In India, it is said that food is incomplete without the use of Ghee. Ghee is excellent for a gargle-gandush, to improve the health of the teeth and gums. Ghee can be used as a bath oil. Take two tablespoons of Ghee and mix with several drops of an essential oil of your choice. Ghee is excellent for scrapes and both chemical and heat or fire burns. Ghee can be used in the eyes for tiredness or fatigue. Ghee is an exquisite facial moisturizer.

In India it is said that if a few drops of ghee are placed in the nostrils then nosebleed can be checked. If this is done twice in a day, then headache can be relieved. How Ghee is Made in India and America Ghee is the most refined end product of milk. (When you make Ghee, you are concentrating the quality of the milk you started with. This includes, antibiotics, hormones (rGBH), chemical pesticides, etc. For this reason, always use the best milk/butter you can find.) When you milk a cow, you get whole milk. If you let this milk sit for a while, cream rises to the top. If you skim off the cream and then churn it, after a while and all of a sudden, the fat globules will begin to stick to each other and form butter. What is left over is buttermilk. In America today, very little butter is churned the old fashioned way. Most modern dairies, even many organic ones, no longer churn their cream to make butter.

In a typical dairy in America, the cream is now pushed (extruded) through a fine mesh screen in which the heavier and larger molecules of butter are held on one side of the screen while the smaller molecules of buttermilk pass on through. I recently asked an Ayurvedic Teacher-Vaidya about what difference this makes. He said that butter made without churning is lacking in a quality of Fire-Agni. He even went further in his consideration of difference; the home-based Indian culture churns their cream with a hand churn, rolling it back and forth between their hands. This back and forth action, he said, imparts a particular balancing quality to the Ghee- instead of the one way churning of a gear driven churn. As I have pointed out above, most of the butter made in America today is not even churned. When we consider the process of butter and Ghee making at this level, we are in the realm of subtlety, but it is in exactly this realm (the subtle) that what is pure and purifying-sattvic is found. There is one very important difference in the way Ghee was and is made in India. The Indians start out with milk from a cow, just like in America.

But, they do not let the cream rise to the top and skim it off as we do in the West. Instead, and here comes the key difference- they culture the milk with yogurt, allowing it to sit for 4-5 hours, just before it becomes completely soured. Then they churn the whole milk. From that point on, the process is more or less the same. This culturing with yogurt introduces another form of Fire-Agni into the substance of refining the milk into butter and then Ghee. As I have said, in my recent visit to modern day India, it was very hard to find high quality and pure cow Ghee. The commercial milk, cream and butter there are now homogenized and pasteurized or now ultra-pasteurized (This is a process whereby milk is heated to a higher temperature than pasteurization for a shorter period of time. This kills and destroys various living substances/enzymes in the milk thus prolonging shelf life. Ultra pasteurized milk can keep un-refrigerated for over a month).

According to Ayurvedic Vaidyas I have consulted with, all of these factors increase the Vata (air and ether/destructive, catabolic, drying, rough) qualities in what was originally a very Kapha (earth and water, building, oily, tonifying, anabolic) substance-milk. Some of these processes, like homogenization, make the milk, and thus the cream and butter, indigestible. One of the things you can look for in milk and cream is the sticky quality-picchila, one of the gunas of Kapha. It will be lacking in processed milk products. In America, like India, there is a similar theme to the story. Although organic dairies are appearing all over the country, many of them make their butter by extrusion. Furthermore, they homogenize and ultra-pasteurize their milk (This is certainly not true of all milks available, but, like in Vrndavan, India, the tides of ignorance are increasing and the quality of milk and nutrition is decreasing, Now, back to making Ghee. . . Once you have obtained your butter, you heat it in a stainless steel or enamel pot, bringing it to a boil.

I believe that it is best to make your Ghee in stainless steel heavy pots, rather than aluminum because of the toxicity. It is best even to avoid thin stainless steel. This is because a heavier pot will distribute the heat of the fire more evenly, surrounding the Ghee. Always try to use real fire rather than an electric range (This is again in the realm of subtlety and sattva that I referred to earlier). There is a quality of Agni that lends itself and pervades a substance cooked on flame that is not there when cooked on electricity. Because I could not understand the difference between the heat of a fire and the heat of an electric range, I asked several Vaidyas about this in India. They all simply said that fire was a superior (more sattvic) way to cook food. While I personally still cannot explain that to anyone, that is the way I do it. It is very clear to me that it is most important to create and enjoy a beautiful and positive environment when you are making Ghee. This subtle recommendation is perfectly in line with cooking Ghee on an open fire- it makes a difference.

Once the Ghee begins to boil, turn it down to the lowest flame at which it will continue to boil. As it boils, moisture evaporates off it and it will begin to clarify- the butter will turn from cloudy yellowish liquid to a more golden color. Whitish cloudy milk solids will rise to the top and sink to the bottom. Do not stir it. After an hour and half to several hours, depending on the amount and the size of the pot and the amount of Ghee compared to the flame, your Ghee will be ready. The moment Ghee is ready is very critical. If you cook the Ghee too little, you will be left with moisture in the Ghee and it will lack the exquisite taste and qualities that it can develop, also, it will tend to spoil or sour. If you cook it too much, it will burn and impart a certain nutty flavor to the Ghee. This does not ruin the Ghee at all, but it is to be noticed, so that over time you can capture the perfect Ghee to be experienced between these two extremes.

After the Ghee is done, you skim off the top light crust of whitish milk solids. These and the heavier ones at the bottom of the pot are traditionally used to make sweets. Children in India love them and always plead with their Mothers to have the leftovers when Ghee is made. Then, you pour the golden, sweet-smelling liquid through layered cheesecloth- to catch any last impurities into a bottle, leaving the slightly burned milk solids (caramelized lactose) on the bottom of the pot you cooked it in (Ghee has no lactose or milk sugars in it). Be sure to not close the glass jar into which you pour the hot Ghee until it comes to room temperature. The reason for this is that there should not be any moisture from condensation that may form on the inside of the jar. It is moisture that spoils Ghee, allowing a mold to grow and causing it to go bad. This is the reason that you always use a clean and dry spoon to take your Ghee out of its container. It is also a reason not to refrigerate your Ghee.

One, because it is not necessary and two, it causes condensation to form inside the jar as you take it in and out of the refrigerator. Time and Season It is best to make Ghee on the waxing fortnights of the moon as the moon represents the Mother and nurturing and all the best qualities of milk and butter are energized at this time. Regarding time and season, the quality of Ghee will change as the time of year and the diet of the cows change. Not all milk cows in America are given green pastures to graze on. Even those, which are allowed to graze in the fields, often do not do so all year round. In winter, there are many days that the cows are not able to go out in the pastures and there is more hay and silage in their diet . This will change the quality of the milk, butter and Ghee. I have noticed that the more the cows graze in the fields on grass, the more yellow is the Ghee. This yellow is the result of more chlorophyll in the butter. The making of Ghee is a very beautiful and peaceful experience.

The sound of softly boiling butter, the pouring of the thick golden liquid into bottles; this wonderful smell permeates the space. Cows and Buffalos In India, Ghee is made from both Cow and Buffalo milk. If we consider the qualities of both of these animals, we can see why the Ghee of Cows is to be preferred. If we look at the bodies of a Buffalo and a cow, the buffalo is more heavily muscled; it is a denser animal in its makeup. Cows have a more moderate make-up of fat. The Ghee of a Cow is in liquid form at body temperature. The Ghee of a Buffalo is still slightly solid. Buffalo will eat almost any food, even spoiled food, while Cows in their natural environment, will turn away from such fare. Buffalos are often quite dirty and smell more strongly than Cows. Cows tend to be clean and like little dirt on their bodies. Cows smell quite good as I have experienced, when I stopped to pet and smell them on the streets of India where they roam about, ubiquitously, slowly and peacefully. Finally there is the striking difference in temperament between a Cow and Buffalo. Cows are far gentler in nature.

Buffalos are comparatively more stubborn and aggressive. Because of these qualities and more, Buffalo milk and Ghee are considered more dulling-tamasic, while Cow milk and Ghee are considered more pure and purifying-sattvic. When I asked my Indian acquaintances why there is a growing use of Buffalo milk and ghee over Cow milk and Ghee, they all said, It is because the Buffalo give more milk. Furthermore, the Indian peasants seek the nourishment of Buffalo Ghee, which has a far higher fat content than cow Ghee. Even in Vrndavan, the home of Sri Krishna, where he himself was a cowherd, protector of the cows-Govinda and the divine lover of the Gopis-cowherdesses, I was usually unable to find anything but Buffalo Ghee in the marketplace. You can tell the difference because Buffalo Ghee is white and Cow ghee is yellow. Cow Ghee is used in lamps in temples and pujas all over India. It is said that the light of a Ghee lamp is more beautiful and brilliant than any other light. The light of burning Ghee is said to ward off negativity and evil influence. Ghee is nourishing and healing.

Ghee is steady and dependable and always supportive of life and living. Ghee brings an excess of goodness wherever and whenever it is appreciated and used. I am thankful for a substance that of all the foods I know is most like a Mother. Enjoy this wonderful nectar! Peter Malakoff and Gilda Zucolella Ancient Organics Ghee What is Ghee? All About this Healthy Fat and 7 Ways to Use It (#4 May Surprise You!) - Organic Authority What is Ghee? All About this Healthy Fat and 7 Ways to Use It (#4 May Surprise You!) February 13, 2016 Share on Facebook Tweet on Twitter Ghee been deemed a bit of a super-fat in health circles for a variety of reasons, not the least of which are that it’s both paleo-friendly and lactose-free. But what is ghee ? This butter derivative actually has a long history in the culinary and medicinal worlds of Southeast Asia and may just be the fat to change the way you cook. What is Ghee? A butter derivative with no lactose? It almost seems too good to be true, and yet ghee is very real.

Ghee is a clarified butter whose milk solids have first been toasted, resulting in a cooking fat with oil’s very high smoke point and butter’s rich, nutty flavor, and nutritional profile. Ghee may only now be appearing on store shelves with any regularity, but it’s actually been made for more than 5,000 years throughout the Indian subcontinent, where it is traditionally made from sacred cows’ milk and used in religious ceremonies. However, ghee is also commonly used as a cooking fat, particularly in Punjabi cuisine – the regional cuisine served in most Indian restaurants – where it is preferred to oil. In this case, buffalo milk is occasionally used. 5 Health Benefits of Ghee Ghee is essentially clarified butter, meaning that it’s nearly entirely made up of fat. That said, as this year’s update to the federal health guidelines confirmed, not all fats are created equal. “The more we learn about the dangers of partially hydrogenated oils, the more healthful these alternative spreads look,” says Rafael Avila, Director of Research and Development at Nature’s Plus.

While it took modern medicine time to catch up, traditional Ayurvedic has long contended that ghee is healthful and has used it for digestive issues, ulcers, and for its natural vitalizing properties. But beware — not all ghee is created equal. As Christina Major of Crystal Holistic Health explains, “In naturally raised animals, the fat profile is healthy. There are over 30 different fats, and when butter is clarified into ghee, the fat profile is near perfect for us.” In other words, be sure to choose organic, grass-fed butter to make your ghee, and avoid ghee made from commercial butter, which won’t boast half as many health benefits. Ghee image via Shutterstock 1. Lactose-Free Ghee is both lactose- and casein-free; both of these elements of butter are removed during the clarifying process. Because of this, ghee can often be enjoyed by those who cannot consume other dairy products. Do be aware that this is not the case for all lactose intolerant people, and check with your doctor before consuming if you have dairy allergies or sensitivities. 2.

Contains Alkalizing Short-Chained Fats Unlike butter, ghee is an alkalinizing food thanks to its short-chained fats known as butyrates , which are thought to promote healthy bacterial growth in the intestines. This is one of the reasons why ghee has traditionally been used for bowel enemas in Indian medicine. That said, you can obtain many of the same benefits just by eating ghee, as Cate Stillman, founder of Yogahealer.com and Ayurvedic expert, explains, “Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support. Therefore, this aids in your body’s natural digestive function.” 3. Rich in Metabolism-Boosting Medium-Chain Fats Ghee is also rich in medium-chain fatty acids which, like carbohydrates, are absorbed directly into the liver and metabolized as energy. According to Stillman, “Studies show that when replacing butter with ghee, metabolism increases, and cholesterol remains unaffected.” 4. High in CLA An additional fat that is particularly present in grass-fed ghee is conjugated linoleic acid (CLA), a fatty acid that has been associated with anti-cancer and weight loss benefits. 5.

Good Source of Vitamins K, A, and E When made from quality butter, ghee is also a great source of fat-soluble vitamins, including vitamins K, A, and E. “Since the volume is reduced, the concentration of these vitamins is increased,” explains Major. “Plus, with all the healthy fats, the required co-nutrients to help absorption are right there with the vitamins.” How to Make Ghee Ghee and butter image via Shutterstock The traditional Ayurvedic method of making ghee involves boiling raw milk, cooling it, adding yogurt cultures, and allowing it to sit for 12 hours before churning and simmering — a complicated process that makes store-bought ghee look like a better option. But you can make ghee much more simply at home. Begin by melting 8 ounces of organic, grass-fed, unsalted butter in a saucepan. Simmer over a low heat, watching it carefully. First, the butter will foam up, then it will begin to bubble, like boiling water.

Once all of the water in the butter has boiled off, the butter will stop bubbling for a moment and then foam a second time; this means that all of the water has evaporated, and you are left with pure fat. At this point, allow to cool for 2-3 minutes before straining through cheesecloth to remove the toasted milk solids. Ghee can be kept at in a dark place at room temperature for a month, stored in a sealed container. What is Ghee Used for? 1. Deep-Frying Ghee is the ideal fat to use for deep-frying, as it has a high smoke point of 250°C (482°F). Try using ghee to make onion pakodas , a gluten-free fried treat. 2. Toasting Spices Traditional Indian cooking calls for toasting all spices before adding them to a dish for flavor. Toast your spices in ghee to infuse the cooking fat before making a soup, stew, or curry. 3. A Condiment Use ghee in place of butter as a spread on toast, on steamed vegetables, or on steak. Ghee contains a lot more flavor than regular butter, so use sparingly.

Ghee in coffee image via Shutterstock 4. Coffee The trend of adding butter to coffee works just as well with nutty ghee; try this bulletproof coffee for astounding health benefits starting first thing in the morning. 5. Healing the Skin Ayurvedic medicine calls for using ghee for skincare; first, the ghee must be carefully washed 100 times to purify it; it can then be used as a fantastic moisturizer that also reduces the appearance of scars. 6. Healing the Lips Ghee’s natural vitamin content makes it a great cure for chapped or dry lips. Apply a few drops before going to bed, and wake up with super soft, moisturized lips. 7. Ayurvedic Massage Ghee is traditionally associated with rejuvenation in Ayurvedic medicine, making it a great tool in Ayurvedic massage . Have you every used ghee in your cooking or in your healthcare regimen? Share your favorite tips and tricks with us via Twitter @organicauthorit or on Facebook . Related on Organic Authority types of ghee | itiriti July 12, 2013 No Bengali kitchen is complete without a bottle of Jharna Ghee.

I was sharing with S, anecdotes of my encounter with this favourite brand of ghee (clarified butter) that adorns my kitchen and comes of use when you want to make an aromatic and creamy mashed vegetable. One of my summer favourites is to boil potato, parwal, pumpkin, mash it and add finely chopped green chillies and a dash of salt. Drizzle ghee and have it with hot piping rice. Another way of relishing Jharna Ghee is to enjoy it with Gobindobhog Rice (a variety of short grained and aromatic rice found in Bengal) with mashed potatoes and a boiled egg. Jharna Ghee continues to be my comfort food till date. What is Jharna Ghee? Jharna is a popular brand of gawa ghee ( cow milk based ghee). For an interesting discussion on ghee read the following thread . It is an integral component of Bengali cuisine as no Moong Dal would be complete without a drizzle of Jharna Ghee or no Niramish tarkari (vegetable curry) would taste good without a fresh dose of ground garam masala and a dash of Jharna Ghee.

Jharna Ghee is also used in restaurants catering Bengali food. For instance, one of the articles on Bengali Restaurants outside Kolkata mentions along with fish even Jharna Ghee is sourced from Kolkata.1 Jharna Ghee is a product from Sundarban Dairy and Farm Works, Kolkata and probably several decades old. Though several articles recollect their associations with this favourite brand, I have not come across any article on the producers of Jharna Ghee or Sundarban Dairy and Farm Works. As I polish the last helping of Khichdi (with a generous helping of Jharna ghee), I feel a cosmic connection with B who braved the Mumbai traffic, pending work schedules to reach home early to enjoy her comfort dinner of piping hot rice, Jharna Ghee, salt and green Chilly or the frantic call of the mother to buy a bottle of Jharna Ghee as a remedial measure to her son’s weight loss. Such is the magic charm of Jharna Ghee 🙂 Notes and References 1Bagchi, S. “Bengal on the Menu”. The Telegraph. 8 October 2005.

©itiriti Tagged as: cholesterol , cooking oil , Ghee , oil , oil vs ghee , Rice bran oil There is variety of cooking oils available in the market; sunflower oil, saffola oil, groundnut oil, rice bran oil, olive oil to name a few. Some people also use other types of fats such as ghee for cooking. Ghee is considered to be healthy since ancient times in India. It is also known to have some medicinal properties. It is really interesting to know how ghee is different from various cooking oils! The basic difference in these two types of fats lies in the amount of cholesterol in them. Ghee is prepared from boiling and clarifying the butter (milk fat) i.e. ghee originates from an animal source. Therefore, ghee contains cholesterol. If taken in excess, ghee can increase the blood-cholesterol. High blood cholesterol is a risk for heart diseases . Get Personalised Consultations from our Experts! Cooking oils are extracted out of a variety of oil-seeds which are plant-based food products. Thus, cooking oils are natural ‘cholesterol free’. But beware!!!

If taken in excess, another type of fats in cooking oils are converted to cholesterol in our liver! Other difference is oil is in liquid state at room temperature whereas ghee solidifies at room temperature, especially in cold weather. This is due to the presence of ‘saturated fats’ in ghee. Where cooking is done on the very high flame, ghee is considered to be a better medium for cooking as it does not smoke easily. Sometimes ghee is sold under the name of ‘vegetable ghee’ (vanaspati / dalda) in the market. It contains trans fats (bad type of fats). This it should be avoided completely. The best practice is – using liquid vegetable oils for daily cooking purposes. Ideal quantity is 4 to 5 teaspoons per day. Homemade cow ghee can be taken in small quantities (not more than 2 teaspoons a day). Remember- too much of anything is bad! If you have any query , Visit my Eclinic & Discuss with me personally : Ghee: A Lovely Fat | Food Renegade Food Renegade by Kristen Michaelis 50 Comments | Affiliate Disclosure Ghee should be a part of every kitchen. Oh wait! You’ve never cooked with ghee?

Wouldn’t even know where to start? Hardly even know what ghee is? You’re missing out. For thousands of years, ghee has been a staple in Indian cuisine. Ayurvedic thought believes ghee is the ultimate in cooking oils, healing to both mind and body. The ancient Indian philosopher Charvak (3000 B.C.) once opined: As long as you live, live happily Beg, borrow or steal, but relish ghee Relish ghee. Now that’s a philosophy to live by! Why did the ancients value ghee so much? What’s so great about it anyway? Consider this my ode to ghee. Ghee is basically butter, cleaned of milk solids. In the west, that’s caused it to go by many names such as “clarified butter,” “butter oil,” and “drawn butter.” Unlike many new-fangled oils and fats, you can make ghee at home, on your stove top. Ghee has a golden color, a nutty and savory flavor, and (if you source it from grass-fed cows) a rich nutrient profile. Like butter from pastured cows, ghee is rich in the fat soluble vitamins A, D, and K2.

It is also rich in CLA (conjugated linoleic acid) — the essential fatty acid found almost exclusively in grass-fed animals which is now believed to protect against cancer, heart disease, and type II diabetes. But, you ask, why not just eat butter? Mark Sisson answered the question this way: Why remove the milk solids and water from butter? Separating the milk solids from the butterfat almost entirely removes the carbohydrates (lactose) as well as a protein that some people are sensitive to, casein. Evaporating out the water means the flavor of the butter is less diluted. Additionally, removing the milk solids and water also gives butter a higher smoke point, which means you can use ghee for sautéing, stir frying, or deep frying at high heats (375-485 degrees Fahrenheit, depending on purity). What if you don’t cook Indian food? How will you use ghee? Jenny, the culinary queen of the Nourished Kitchen, said : While its heavily used in classical Indian cuisine, I rarely use it that way as Indian cookery makes only rare appearances in my kitchen.

(I do love it though!) Indeed, I use ghee primarily in sauteing and frying where its beautiful almost nutty flavor is best highlighted. It’s a remarkably versatile and very under-appreciated fat. It’s better suited to a variety of dishes than coconut oil or tallow with their strong flavors. Even our locally owned movie theater uses a grass-fed ghee to top fresh popped corn. So, why do I think ghee should be a staple in every kitchen? Because of it’s flavor, nutritional profile, and versatility. If you have a hard time handling the heavy coconut flavor of coconut oil, ghee is the fat for you. If you find that tallow or lard simply taste too “heavy” for the dish you’re making, ghee is the fat for you. If you want a healthy saturated fat rich in antioxidants and essential vitamins, ghee is the fat for you. If you’re cooking at higher temperatures, want to avoid any potential complications from lactose or casein, yet desire that savory, silky, nutty, buttery flavor, ghee is the fat for you. What are some of my favorite ways to use ghee?

Mix with a quality salt and spread on sprouted grain or sourdough breads. Drizzled over fish, scallops, or lobster. Mix with herbs & seasonings, use as a rub for roast chicken. Use as a cooking oil when the flavor of coconut or tallow won’t do — particularly to saute or stir fry veggies. Stir into hot maple syrup before serving with sausage & swiss stuffed french toast . Fried & scrambled eggs! It doesn’t brown like butter will. Where do I get ghee from grass-fed cows? Unfortunately, although ghee is available in the ethnic aisles of grocery stores and at natural foods stores, you’ll be hard pressed to find ghee from grass-fed cows. As far as I can tell, you have two options: 1) Make it yourself. Once you’ve got butter from grass-fed cows, it’s only about 25-20 minutes of work (most of it waiting over a stove, so does it really count?) to turn that into ghee. Diana at A Little Bit of Spain in Iowa recently posted a handy tutorial . 2) Buy it. Here’s the brand I buy .

I’ve found that buying it in bulk can be more economical than making my own. And, in the very least, it’s less work! How to Make Ghee (Indian Clarified Butter) – Chef Heidi Fink GHEE Yield: 1-1/2 to 1-2/3 cups Start with one pound of fresh unsalted butter. Cut it into cubes and place them in a medium-sized pot with a heavy bottom. Place the pot on a stove element and turn to medium heat. Melt the butter. Turn the heat down to medium low. While you are making ghee, make sure the butter is at a very, very gentle simmer. Adjust the heat accordingly, depending on your own stove. After a few minutes, the butter will look like this: After about 10-13 minutes, the butter will look like this: After about 20-25 minutes, the butter will look like this: (it’s very close to being ready! you should see some lightly caramelized milk solids on the bottom of the pan. At this point, watch the butter very carefully. It can go from perfect to burnt in no time flat.

This is what perfect caramelization looks like, in two pictures: (Note – ghee can be a little less or a little more caramelized than this. Use your own taste as a guide. If your ghee gets away from you and gets quite dark, it is probably still useable. Only if the milk solids are completely black is the ghee ruined.) Side view Top-down view At some point during the process of waiting for the butter to ghee, you will set up a small strainer, lined with several layers of cheesecloth, suspended over a bowl or a large measuring cup. When it is ready, pour the ghee through this cheesecloth-lined strainer. This step, although fussy, is very very important. It’s tempting to imagine that you can leave the milk solids behind in the bottom of the pan and do away with the straining, but any bit that gets into your ghee (and believe me, some will get in if you don’t strain it) will make the ghee go bad very quickly. After straining, you will be left with this golden liquid of perfection (isn’t it so pretty?!): This is what the bottom of your pan will look like after you strain off the ghee.

Don’t worry, the clean up is much easier than it looks. (As an aside, caramelized milk solids are actually very tasty. Try them spread on some bread.) This is what the ghee looks like when it cools down. It is spoonable at room temperature, and very hard in the fridge. I usually store mine in a glass jar in the fridge, with some left out in a ramekin by the stove to use in cooking during the week. Ghee keeps at room temperature for at least a month, and keeps for a long time in the fridge (I’m tempted to say “indefinitely”, but the ghee never lasts that long around here – I use it up too quickly.) Finally, what does a person do with ghee? Aside from using it to make delicious Indian food (think ghee-soaked naan, cauliflower simmered in spices and ghee, ghee-toasted almonds atop cardamom rice pudding), I use ghee for cooking vegetables, meats, fruits, desserts, everything. Ideas: Toss asparagus, or winter squash, or cauliflower, in ghee and roast in a hot oven to caramelized deliciousness.

Fry your French toast and pancakes in ghee (seriously YUM). Saute your panko-crusted halibut or snapper in a generous amount of ghee (oh. my. god.). Put melted ghee in your banana bread or chocolate-zucchini cupcakes. Spread ghee on toast (watch out – you will eat toast like crazy after trying this!) Pan-fry chicken breast cutlets in ghee. Drizzle ghee on poached eggs or steamed rice or baked squash. Etc, etc, etc. Buy Organic Grass Fed Indian Ghee from Pure Indian Foods How to use ghee: Snacks and Appetizers Toss into fresh popped popcorn or make your own: Melt ghee, add salt and popcorn, pop until done. Mix with good quality coarse sea salt (like Celtic Sea Salt®). Add chives and spread over pita bread. Mix with nut butters such as almond, peanut, cashew and others for an amazing dip for apples and other fruits. Stir-fry minced fresh garlic in ghee and pour over fresh hot bread. Saute garlic in ghee and use it to make out-of-this-world hummus. Spread over whole grain crackers; top with cheese.

Main courses and Soups Stir into piping hot soup just before serving. Drizzle over fish, lobster, scallops, and crab. Stir into hot bean dishes such as Hoppin John, or Pasta e Fagioli. Stir into hot daal (Indian lentil soup) before serving. Combine minced garlic with plenty of dried herbs such as thyme, rosemary, sage, and parsley. Add salt, pepper, and enough ghee to make an herb paste; rub into a chicken and roast until done – be sure to baste with pan juices! Vegetable, Potato, and Grain Dishes Try it on hot rice - you'll never look back! Drizzle over fresh steamed veggies. Brush a layer over corn-on-the-cob. Stir fry greens such as kale, collards, and Swiss chard in ghee for great flavor and digestibility. Makes great flour and corn tortillas. Coat root vegetables with ghee, salt, and pepper; cover and roast at 425 F until tender. Ideal for Sauteing or caramelizing onions. Mash into hot baked potato, or stir into hot mashed potatoes.

Rub ghee into the skins of potatoes or sweet potatoes; prick with a fork and bake at 400 F until tender. Saute mushrooms in ghee with a splash of wine and a pinch of salt for the best mushrooms ever! Spread over fresh hot Roti (Indian flat bread). Stir hot rice, quinoa, buckwheat, couscous or millet in hot ghee for 5 minutes; add liquid and cook as directed. Mash into baked potatoes with sour cream and chives. Desserts Mix 2 tsp ghee with 1 tsp carob powder and a few drops of agave nectar; spread over rice cakes for a quick gluten free dessert. Use in cakes and cookies; they'll taste great and keep fresh longer. Melt chocolate; add a spoonful of ghee and enough powdered sugar to make a glaze. Use for cakes, quick breads or cookies. Stir a tsp into hot pudding before cooling - fantastic! Saute sliced apples or pears in ghee; sprinkle on some raw sugar and cinnamon; top with ice cream or yogurt. Mix ghee and coconut oil; Saute bananas with brown sugar; top with cream or ice cream.

Sauces Ghee is the secret to making perfect Hollandaise Sauce; it's a perfect butter substitute and it's easy to work with. Delicious in Bolognese Sauce as is or with olive oil. Mix 1/2 cup melted ghee with 1/2 cup olive oil; refrigerate in container with lid and use for Sauteing, spreading, and in sauces calling for olive oil. Simmer ghee, white wine, lemon juice, garlic, and a sprig of fresh thyme. Add salt and pour over cooked fish. Breakfast Spread on toast, muffins and bagels - unlike cold butter, ghee spreads easily. Stir into oatmeal or cream of wheat just before serving. Scramble or fry eggs in ghee - they won't stick to the pan. Make a French-style omelet with ghee; it's firm and won’t turn brown like with butter. Use to Saute lean turkey bacon; works great, tastes great, and won't stick to the pan. Warm maple syrup with ghee; drizzle over hot blueberry, buttermilk, or buckwheat pancakes.

Saute veggies such as onion, tomato, and mushrooms in ghee; whisk in beaten eggs and make a breakfast frittata. Make French toast; brown in ghee for great flavor! Out of the ordinary Pack it up for traveling, camping, picnicking, and hiking - it's shelf-stable and doesn't need refrigeration. Massage into skin instead of lotion or massage oil; it keeps skin and joints supple. Keep lips moist: use ghee in place of lip balm. Rub ghee into cuticles to help keep nails in good shape. Enjoy straight out of the jar! :) Substitutions Use in place of regular butter for Sauteing; it doesn't smoke or burn as easily. Use in dairy-free recipes; milk solids are removed from ghee during the clarification process. Use in place of vegetable oil for basting, Sauteing, and broiling. Use in place of butter for drizzling over veggies, toast, pancakes, waffles, grain dishes, fish, poultry, and meats. Ghee Rice – Indian food recipes – Food and cooking blog Ghee Rice Recipe Ghee Rice Ghee rice recipe is a fragrant, subtly spiced special rice among the variety rice items of India.

Laden with clarified butter, caramelized onions, aromatic spices, nuts and coriander leaves, this dish is served on special occasions. When you are pressed for time and need to make a special meal, Ghee rice is the go to recipe. Handful of ingredients, quick and easy to make, rich, tasty and filling. When served with egg or chicken curry, in fact any curry of your choice, you have a special meal to serve family and friends. It goes well with most South Indian dishes like Chicken curry or paneer, egg or meat based curries. I served it with chicken ghee roast and sambar . Fragrant rice recipe layered with caramelized onion, nuts and spices There a few variations of the basic Ghee rice recipe. I am posting a tried and tested recipe that works good for me. Do not skimp the finishing touch of ghee toasted nuts and caramelized onions because they are the key ingredients which lend this dish its unique flavor. Share: Coriander leaves - 2 tbsps, finely chopped Ghee - 4 tbsps Method for making Ghee Rice 1: Heat a heavy bottomed vessel, add 3 tbsps ghee and allow it to melt.

Once hot, reduce flame, add the cashew nuts and saute till golden brown and remove. Add the raisins and saute for a few seconds and remove. Keep aside the cashew nuts and raisins. 2: In the same vessel, add the sliced onion and saute till the onions are caramelized. This could take about 9-12 mts. Remove the onions and keep aside. 3: In the same cooking vessel, add a tbsp of ghee and once hot, add the cardamom, cinnamon, cloves and bay leaf. Allow to splutter. Add the green chilies and saute for a few seconds. Add the drained rice and saute on low flame for 4 mts. Do not over mix or the rice might break. Add 3 3/4 cups hot water, garam masala powder and salt to taste. Bring to a boil. 4: Reduce flame to low, place lid and cook till the rice is soft. Remove lid and mix well. Remove onto a serving plate. 5: Garnish with caramelized onions, cashew nuts and coriander leaves and serve with chicken or paneer curry or chicken ghee roast.

Tips You can add a tsp of ginger garlic paste at the time of sauteing the whole spices. Saute for 3 mts and then add the rice. Roast the rice for at least 3 minutes. Do not skip this step and do not over roast. By Sailu Published: December 29, 2012 Ghee rice recipe is a fragrant special rice among the variety rice recipes. South Indian dishes like chicken ghee roast or chicken curry go well with it.

Question: Of what is ghee a variety?
Answer: Butter